5-Ingredient Celebration Cake
Equipment
Ingredients
Active Time: 40 minutes / Start to Finish: 1 hour 40 minutes + cooling
- 8 eggs at room temperature
- 14 ounces Nutella
- ½ cup self-rising flour
- 3 ½ ounces Nutella extra
- 1 cup heavy whipping cream whipped
- 4 ounces fresh raspberries
- Cocoa powder to serve
Instructions
- Grease a 7 3/4-inch round nonstick springform cake pan and line the base only with parchment paper.
- Beat 4 eggs with an electric mixer on high speed for 10 minutes or until they triple in volume.
- Place 7 ounces of Nutella and 2 tablespoons of boiling water in a microwave-safe bowl.
- Microwave on high for 20 seconds, then whisk until smooth.
- Preheat a 5-6-quart air fryer to 325°F for 3 minutes.
- Whisk a quarter of the beaten egg into the melted Nutella until combined, then fold in 1/4 cup of flour.
- Gently fold in the remaining beaten egg in two batches.
- Pour this mixture into the cake pan.
- Cover the pan with a piece of greased foil, then pierce the foil.
- Place the cake pan in the basket of the air fryer and slide it back into the appliance.
- Keep the temperature set at 325°F and set the timer for 30 minutes.
- Cook until a skewer inserted into the center of the cake comes out clean.
- Remove the cake pan from the basket.
- Remove the foil and reserve it for the second cake.
- Leave the cake in the pan for 15 minutes before turning it out onto a parchment paper-covered wire rack to cool completely.
- Peel away the lining paper.
- Repeat steps 1-7 to make a second cake.
- Place the extra Nutella in a small bowl and stir in 1 1/2 tablespoons of boiling water to loosen it.
- Spread half of the thinned Nutella over the top of one cake.
- Place the second cake on top.
- Spread the top of the cake with whipped cream and scatter it with raspberries.
- Drizzle the remaining thinned Nutella over the top and dust with cocoa.
Notes / Tips / Wine Advice:
An undecorated cake will keep in an airtight container at room temperature for up to 3 days. Enjoy your celebration cake!